Strascinati con mollica e peperoni cruschi (Occitan-style)

Ingredients

In this Occitan adaptation, we have replaced the traditional Italian pasta with strascinati, a type of pasta commonly found in Occitan cuisine. Additionally, we have incorporated sun-dried peppers, a staple ingredient in Occitan cooking, to add a unique flavor profile to the dish. We alse have the original recipe for Strascinati con mollica e peperoni cruschi, so you can check it out.

• 300g (10.5 oz) strascinati pasta 300g (10.5 oz) strascinati pasta
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup bread crumbs 1 cup bread crumbs
• 4 sun-dried peppers, rehydrated and thinly sliced 4 sun-dried peppers, rehydrated and thinly sliced
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the strascinati pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the bread crumbs to the skillet and toast them until golden brown and crispy. Stir frequently to prevent burning.
4. 4.
   Add the rehydrated and sliced sun-dried peppers to the skillet and sauté for a few minutes until they are heated through.
5. 5.
   Add the cooked strascinati pasta to the skillet and toss gently to combine all the ingredients. Season with salt to taste.
6. 6.
   Transfer the pasta to serving plates and garnish with fresh parsley.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Strascinati pasta — Cook the pasta until al dente to maintain its chewy texture.
• Sun-dried peppers — Rehydrate the peppers in warm water for about 15 minutes before slicing them thinly.

Tips & Tricks

• For added flavor, toast the bread crumbs in a dry skillet before adding them to the dish.
• Experiment with different types of bread crumbs, such as panko or homemade, to vary the texture.
• If you prefer a spicier dish, add a pinch of red pepper flakes while sautéing the garlic.

Serving advice

Serve the Strascinati con mollica e peperoni cruschi as a main course accompanied by a fresh green salad. It pairs well with a glass of red wine to complement the flavors.

Presentation advice

To enhance the presentation, sprinkle some additional bread crumbs and parsley on top of the plated pasta. Serve it on rustic-style plates or bowls to capture the essence of Occitan cuisine.